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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Just saw Giada make this on Food Networ, and it looked SO good. After reading some of the reviews on the other site, I might suggest starting with only 2 chiles and 1 teaspoon of the chili paste unless you like things really hot. Ingredients:
3 tablespoons vegetables or 3 tablespoons canola oil |
4 garlic cloves, minced |
3 thai chiles, such as prik kee noo or 3 serrano chilies, stemmed and thinly sliced |
1 lb flank steak, very thinly sliced |
3 shallots, thinly sliced |
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices |
1/4 cup fish, sauce |
2 tablespoons soy sauce, sweet |
2 tablespoons black soy, sauce |
1 tablespoon chili paste, in soy bean oil |
1 1/2 cups chopped fresh thai basil, leaves |
1 cup whole fresh mint leaves |
Directions:
1. In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
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